Christmas Prime Rib Juicy Tender (Ready-to-Print Version)
Succulent prime rib with rich au jus, ideal for special holiday meals and festive dinner occasions.
# What You’ll Need:
→ Roast
01 -
6 lb prime rib, well-marbled cut
02 -
3 tbsp kosher salt
03 -
1 tbsp coarse black pepper
04 -
3 tbsp olive oil
→ Au Jus
05 -
3 lb oxtails
06 -
6 cups low-sodium beef stock
07 -
½ cup dry red wine
08 -
1 tbsp tomato paste
09 -
2 sprigs fresh thyme
10 -
1 large bay leaf
→ Vegetables
11 -
2 large carrots, roughly chopped
12 -
5 cloves garlic, peeled and smashed
13 -
1 large onion, quartered
14 -
2 stalks celery, roughly chopped
→ Sauce
15 -
1 cup sour cream
16 -
5 tbsp prepared horseradish
17 -
2 tsp Worcestershire sauce
18 -
1 tbsp Dijon mustard
19 -
2 tbsp mayonnaise
# Step-by-Step Guide:
01 -
Generously rub the prime rib with kosher salt and refrigerate uncovered for at least 24 hours to enhance flavor and tenderness.
02 -
Preheat the oven to 250°F and position the rack in the lowest setting to ensure even cooking.
03 -
Remove rib bones from the prime rib, tie them back onto the meat, and allow the roast to come to room temperature, resting for 5 to 6 hours.
04 -
Heat olive oil in a large pot over medium heat and brown the meaty bones for 10 to 12 minutes until richly caramelized.
05 -
Add garlic, carrots, celery, and onion to the pot, stir to combine, then add tomato paste and cook for 10 more minutes.
06 -
Pour in dry red wine, scraping the pot bottom to deglaze, then add beef stock and bring to a boil. Reduce heat and add thyme and bay leaf, simmer uncovered for 30 to 40 minutes.
07 -
Insert a meat thermometer into the roast's center and place it in the oven. Roast for approximately 3 hours until the desired internal temperature is reached.
08 -
Remove the roast from the oven, tent with foil, and rest for 20 to 30 minutes to allow juices to redistribute.
09 -
Combine sour cream, prepared horseradish, Dijon mustard, Worcestershire sauce, and mayonnaise in a mixing bowl. Stir until smooth and creamy.
10 -
Broil the roast for 1 to 2 minutes on each side to achieve a browned, crispy crust before serving.
# Handy Tips:
01 -
Seasoning the rib 24 hours ahead and resting the roast after cooking ensures maximum tenderness and flavor.